Ingredient:
1 lb ground chicken
1 green bell pepper, diced
1 large onion, diced
2 cloves garlic, minced
1 tbsp paprika
1 tbsp oregano
1 tsp cumin
1/4 tsp cinnamon
2 cans (14 oz) Muir Glen organic diced tomatoes
1 can (4.5 oz) Old El Paso Green Chiles
2 cartons (32 oz) Progresso Natural Tuscany Chicken Stock
1 cup dried cranberries
5 stalks kale, stems removed, leaves chopped
3 yellow plantains
1 egg
1 cup flour
Olive oil
Method:
In a large soup pot or dutch oven, saute the chicken, peppers, and onions for about 20 minutes until lightly browned. Stir in the garlic and spices and cook 2 more minutes.
Stir in the canned tomatoes, green chiles, and chicken stock. Bring to a simmer. Peel the plantains and drop them into the simmering soup. Cook 15-20 minutes, depending on how ripe they are, until tender. Remove them from the soup and add to a mixing bowl. Stir the dried cranberries and kale into the soup and continue to simmer.
Mash the plantains and add the egg and flour to the bowl. Mix well and add as much oil as you need until the mixture can come together and hold a dumpling shape. Depending on how ripe they were and how much moisture they have this could take as little as a splash or even over a 1/4 cup!
Form the dumplings into meatball sized balls. Drop the balls into the simmering soup. Simmer about 20 more minutes until all the flour is cooked.
Stir the soup gently to mix and serve! Make sure to give everyone a couple dumplings in each bowl.
1 lb ground chicken
1 green bell pepper, diced
1 large onion, diced
2 cloves garlic, minced
1 tbsp paprika
1 tbsp oregano
1 tsp cumin
1/4 tsp cinnamon
2 cans (14 oz) Muir Glen organic diced tomatoes
1 can (4.5 oz) Old El Paso Green Chiles
2 cartons (32 oz) Progresso Natural Tuscany Chicken Stock
1 cup dried cranberries
5 stalks kale, stems removed, leaves chopped
3 yellow plantains
1 egg
1 cup flour
Olive oil
Method:
In a large soup pot or dutch oven, saute the chicken, peppers, and onions for about 20 minutes until lightly browned. Stir in the garlic and spices and cook 2 more minutes.
Stir in the canned tomatoes, green chiles, and chicken stock. Bring to a simmer. Peel the plantains and drop them into the simmering soup. Cook 15-20 minutes, depending on how ripe they are, until tender. Remove them from the soup and add to a mixing bowl. Stir the dried cranberries and kale into the soup and continue to simmer.
Mash the plantains and add the egg and flour to the bowl. Mix well and add as much oil as you need until the mixture can come together and hold a dumpling shape. Depending on how ripe they were and how much moisture they have this could take as little as a splash or even over a 1/4 cup!
Form the dumplings into meatball sized balls. Drop the balls into the simmering soup. Simmer about 20 more minutes until all the flour is cooked.
Stir the soup gently to mix and serve! Make sure to give everyone a couple dumplings in each bowl.
